By Tara Bench
Combine 2 tablespoons sugar, 1/4 cup rice vinegar, a pinch of salt and red-pepper flakes, 1 cup sliced cucumber, and 1 cup shredded carrot. Allow to pickle for 30 minutes.
Meanwhile, stem and grill 1 3.5-ounce package shiitake mushrooms alongside the Spice-Rubbed Steak. Thinly slice mushrooms and steak and serve with the pickled vegetables over cooked white rice. Garnish with cilantro and Sriracha sauce. Serves 4.
Per Serving: 535 cal, 26g fat (10g sat), 719mg sodium, 35g carb, 89mg chol, 38g protein, 3g fiber